Chickpea Tofu Asparagus Curry

Name: Chickpea Tofu Asparagus Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 tsp oil; 3/4 tsp cumin seeds; 3 cloves of garlic; 1.5 cups chopped asparagus; 1/2 small onion chopped; 1/2 inch ginger; 1/2 tsp garam masala; 1/4 tsp Turmeric; a generous dash of black pepper or cayenne or both - I always add both; 2 medium tomatoes; 2 tsp ketchup; 1 cups cubed chickpea flour tofu; a big handful of baby spinach; 1/2 tsp or more salt to taste; 1/4 to 1/2 tsp sugar; 1/2 cup or more non dairy milk

User Reviews

4.9

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2
Calories
205 kcal
Course
Main Course
Cuisine
Indian

Chickpea Tofu Asparagus Curry

Danielle Hudson

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Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi

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Ingredients

Servings

1 tsp oil divided
3/4 tsp cumin seeds
3 cloves of garlic finely chopped, divided
1.5 cups chopped asparagus 1 to 2 inch pieces
1/2 small onion chopped 3/4 cup
1/2 inch ginger minced
1/2 tsp garam masala
1/4 tsp Turmeric
a generous dash of black pepper or cayenne or both - I always add both
2 medium tomatoes chopped
2 tsp ketchup
1 cups cubed chickpea flour tofu or other firm tofu or use cooked chickpeas or beans
a big handful of baby spinach or other baby greens of choice
1/2 tsp or more salt to taste
1/4 to 1/2 tsp sugar
1/2 cup or more non dairy milk cashew milk for creamier

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Instructions

Heat 1/2 tsp oil in a skillet over medium heat. when hot, add cumin seeds and let them get fragrant or change color considerably. 2 mins.
Add the chopped asparagus and 1 clove of minced garlic. Cook for 2 minutes or until some edges are golden. Stir occasionally. Transfer the asparagus to a plate.
In the same skillet, add 1/2 tsp oil, onion, garlic, ginger and a pinch of salt. Cook until translucent. 4 mins. Stir occasionally.
Add the spices, tomatoes, ketchup and a good splash of water. Cook until the tomatoes are saucy. 5 mins. Stir occasionally and mash the larger pieces.
Add the chickpea tofu, spinach, and asparagus and mix in. Add the non dairy milk, salt and sugar and mix in. Cover and cook for 3 minutes. Taste and adjust salt, sweet and heat. Add more non dairy milk or cashew cream if needed and bring to a boil. Garnish with cilantro and red pepper flakes. Serve hot over rice, cooked grains or with flat bread.

Notes

For variation: Use mustard seeds instead of cumin. Use berbere spice blend or Baharat spice blend instead of garam masala.
Nutritional values based on one serving

Nutrition Information

Show Details

Calories 205kcal (10%) Carbohydrates 24g (8%) Protein 13g (26%) Fat 6g (9%) Sodium 717mg (30%) Potassium 864mg (25%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 2635IU (53%) Vitamin C 28.1mg (31%) Calcium 192mg (19%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 205 kcal

% Daily Value*

Calories	205kcal	10%
Carbohydrates	24g	8%
Protein	13g	26%
Fat	6g	9%
Sodium	717mg	30%
Potassium	864mg	18%
Fiber	4g	16%
Sugar	14g	28%
Vitamin A	2635IU	53%
Vitamin C	28.1mg	31%
Calcium	192mg	19%
Iron	5mg	28%